Quick & Easy: Warm Chicken Salad with Hanover Cherry Tomatoes

     I am in clean-up mood both around the house and here on Avad Fan.  Ever since the kids got out of school the beginning of June, I’ve had a hard time keeping up.  I really want to get all of the recipes that I’ve blogged about recently collected under the Recipe link at the upper right hand corner of  my main page.  I will let you know when it’s done.

Spied these gorgeous celosia at the Flores farm stand mentioned below

     In the process of straightening Avad Fan up, I’ve been reviewing some of my older posts.  Back in the beginning of May, I wrote about my desire to try to recreate the delicious Warm Chicken Salad that I enjoyed at Ristorante Piccola Roma in Annapolis with my swim mom girlfriends.  Finding some leftover Hanover cherry tomatoes from my Hanover Tomato blogfest last week, I was inspired to attempt my own version in my usual quick and easy manner with the aid of a store-bought rotisserie chicken (how did we survive without this ubiquitous grocery offering?).  To my delight, the men in my house enjoyed the result as we ended a lovely, low humidity day dining al fresco.  Because I put this salad together on the fly after a few fun hours on the boat, all measurements are approximate and can be adjusted to your tastes.

My inspiration

  • 2 cups shredded rotisserie chicken, warm or brought to room temperature
  • 2 large cloves garlic, finely chopped
  • 6 tablespoons olive oil
  • 1 pint cherry tomatoes, halved
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons chopped rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 4 cups local baby lettuces (I snagged one of the last bags Saturday morning from the Flores farm stand at the St. Stephen’s Farmer’s Market)
  • 1 cucumber, peeled, sliced and halved
  • 1 container crumbled goat cheese
  • 1/2 cup pecans, coarsely chopped and lightly toasted

In a large bowl, layer the salad greens, cucumber, shredded chicken and goat cheese.

Heat olive oil over high heat in a frying pan until hot.  Reduce heat to medium and add garlic.  Cook about one minute stirring constantly until garlic just starts to brown.  Add cherry tomatoes and stir to coat.  As the tomatoes cook, add balsamic vinegar, rosemary, salt and pepper.  Once the tomatoes are softened (about 3-4 minutes), remove pan from stove and pour over the goat cheese in the bowl.

Toss salad, sprinkle pecans on top and serve.

Serves 4.

     The tomato dressing melts the goat cheese and makes the whole salad slightly warm and creamy.  Hope this quick and easy approach inspires your own salad making creativity.

All photos by Avad Fan.


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